MissDissent (missdissent) wrote,

Food News - Fancy A Quickie?

This week Porkstar launched another of their slightly risqué campaigns designed to get you thinking about a mid-week pork (meal) at a time when Aussie farmers could really use your spend.

Fancy a Quickie tonight? Maybe with the neighbours? isn’t asking you to explore the after dark world of suburban swinging (not that you shouldn't if it interests you both) it's about getting a midweek dinner onto the table quickly.

To induct me into their easy-to-remember 6-2-2 method that ends up with perfect pork steaks in just ten minutes, they sent me a meal kit and a recipe card.

With my usual restaurant dining companion properly dressed up for the occasion in a branded apron, I turned the supplied pink timer over and set him to work on our Smokey Pork Burritos.

Using pork loin medallions (150g) from Vic’s Meats, he got to work creating a marinade, zesting and juicing limes, and mixing them with olive oil, smoked paprika, oregano and cumin for a twenty-minute fast marination.

While the pork steaks were gathering flavour, he got busy chopping and preparing our burrito garnishes.

These included chargrilled corn (sliced from the cob after grilling) and slices of red capsicum, plus little bowls of fresh avocado, slivers of crisp red onion, coriander leaves and greens (we used rocket).

By this time, we realised the expired timer was just supposed to be for the pork cooking process (which was actually really easy to follow). You cook the marinated pork steaks on a medium heat for 6 minutes, you turn them and cook them for 2 minutes on the other side, and then you remove the pork from the pan and rest it in a warm place for 2 minutes.

While the pork rests, warm up your tortillas – I recommend La Banderita Tortillas that you can purchase at Sunshine Meats in Milperra or Campbell’s Superior Meats in West Pymble.

Thinly slice your juicy pork steaks, and after the quick assembly of a sriracha sour cream dressing (ignore this recipe's conservative teaspoon of sriracha measurement), and you’re good to wrap and stuff them in your face. While our midweek quickie took 45 minutes from start to finish, we were very satisfied by the experience.
Tags: food news, produce, recipes

Recent Posts from This Journal

  • Review - Vinegar and Brown Paper

    If you take the hint provided in the name, you’ll probably be well-pleased by Vinegar and Brown Paper. There’s a fair amount of…

  • Review - Efendy

    Before hip suburban cafes started arranging fried eggs and bacon onto heaving breakfast platters, Turkish people laid out rich, diverse spreads…

  • Review - 张亮麻辣烫 Zhang Liang Spicy Hotpot

    At Sydney’s latest malatang joint, 张亮麻辣烫 Zhang Liang Spicy Hotpot, chilled mist cascades from gleaming refrigerated shelves of…

  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded